Bickford's Australia

Chocolate Almond Layer Cake


160ml Bickford’s Almond Milk

200g Self Raising flour

140ml coconut oil or softened unsalted butter

40g cocoa powder

Pinch of salt

5g baking powder

3 eggs

140g light brown sugar

5ml vanilla extract

Chocolate Almond Cream

500ml Bickford’s Almond Milk

200g dark chocolate chopped

50g cornflour

5g granulated coffee (optional)

80g caster sugar (optional if you like it sweeter)


1. Heat oven to 170. Grease and line 4 round cake tins (17cm)
2. Beat the sugar, vanilla and coconut oil together and add the eggs one at a time.
3. Sift together the dry ingredients and fold into the egg mix. Divide evenly into the cake pans and cook for 12-14 minutes until the centre springs to the touch.
4. Allow to cool

Chocolate Almond Cream
1. Mix the cornflour with a little almond milk to a slurry.
2. Heat the remaining milk then add the chocolate and stir until melted. Add the sugar if using and the coffee.
3. Stir in the cornflour slurry and cook for a few minutes on low heat until the mixture thickens.
4. Transfer to a bowl and allow to cool completely. This is best made ahead the day before. Cover and chill.

To assemble the cake
1. Place a layer of cake on a serving platter, and spoon over a layer of chocolate cream about 1cm thick.
2. Repeat with each layer and for the top layer lightly cover the top and sides with a thin layer of chocolate cream and smooth over with a palette knife.
3. Chill the cake. To decorate the top, place chocolate cream in a piping bag with a small round nozzle and pipe drops on the top in concentric circles, covering the entire surface.
4. Dust with cocoa powder and serve.